English version
Versione italiana
 
You are in: Home Page » Recipes of the ancient Pompeii » PULLUM FRONTONIANUM (Chicken a la Fronto)

PULLUM FRONTONIANUM (Chicken a la Fronto)

PULLUM FRONTONIANUM (Chicken a la Fronto)

(Apic. 6, 9, 13) Ingredients:

  • 1 fresh chicken (approx. 1-1.5 kg)
  • 100 ml oil
  • 200 ml Liquamen or 200 ml wine + 2 tsp salt
  • 1 branch of leek
  • Fresh dill
  • Fresh savory
  • Coriander
  • Pepper to taste
  • a little bit of Defritum (or wine syrup)

Instructions:
-------------
Start to fry chicken and season with a mixture of Liquamen and oil, together with bunches of dill, leek, savory and fresh coriander. Then cook approximately 1 hour with 220 deg C in the oven. When the chicken is done, moisten a plate with Defritum, put chicken on it, sprinkle pepper on it, and serve.

 
Archives of the ancient Recipes of Pompeii